Books: Cooking by Cuisine -> Cooking Japanese
Shunju: New Japanese Cuisine
Published: December 1, 2002
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Associated Press, January 23, 2003
This book is well-designed, with lavish color photographs.
Shunju: New Japanese Cuisine takes you on a tour of the restaurants at the forefront of Japan's cooking revolution. Designer
Takashi Sugimoto has revolutionized the act of dining in Japan, and Masano Kawana's award-winning photography portrays the experience in vibrant color.
Shunju: New Japanese Cuisine brings you the experience of dining at one of Tokyo's most
innovative and exciting restaurants: Shunju. Everything about the Shunju restaurants is unique - their design, decoration, and lighting - and especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change
daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.
The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this
way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of design and food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural
Shunju won the 2004 James Beard award for Photography in a Cookbook for its stunning color images, shot throughout the four seasons. The modern recipes are as beautiful in presentation as they are to taste, making Shunju: New Japanese
Cuisine a must for both professional chefs and dedicated amateurs.
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